Moroccan Couscous Pilaf

SERVES: 2

INGREDIENTS

• 2 Tbsp canola oil

• 1 small onion, chopped

• 1 small carrot, peel & finely chopped

• 1 small turnip, peeled & finely chopped

• 1 small parsnip, peeled & finely chopped

• ¼ tsp kosher salt

• 2 garlic cloves, minced

• ¼ tsp ground coriander

• ¼ tsp ground turmeric

• ¼ tsp ground cumin

• 1 pinch cinnamon

• ¼ tsp black pepper

• 1 pinch cayenne pepper

• ¾ - 1 cup chicken or vegetable stock

• ½ cup whole wheat couscous

• ¼ cup frozen peas

• 1 medium Roma tomato, cored, de-seeded & diced

• ¼ cup fresh parsley, finely chopped

• 1 Tbsp lemon juice

• Salt & pepper to taste

DIRECTIONS

1. Heat oil in a saucepan over medium-high heat. Add onion, carrot, turnip, and salt. Sauté until vegetables are soft— 8-10 minutes.

2. Add garlic, coriander, turmeric, cumin, cinnamon, black pepper, cayenne pepper, peas, and tomatoes. Sauté, stirring gently, another 30 seconds.

3. Add vegetable stock. Stir well, cover, and bring to a boil.

4. Add the couscous, stir, and cover tightly. Lower heat and cook for 6 minutes. Turn off heat and let it sit for 3 minutes covered.

5. Add the parsley and lemon, fluff with a fork, and taste and adjust seasoning. Serve warm.

Moroccan Couscous Pilaf

.pdf

Download PDF • 290KB